Reverse Sear on the Big Green Egg: The Ultimate Guide

If you’ve ever craved a perfectly cooked steak, reverse sear on the Big Green Egg may just be your new go-to method. This technique, which is hailed by many grill enthusiasts and chefs alike, ensures that your filet is cooked evenly from edge to edge, with a beautifully seared crust to top it off.

Understanding the Reverse Sear Method

The reverse sear is a cooking technique that starts with a low-temperature cook to gently bring the steak up to the desired internal temperature, followed by a high-heat sear to create a flavorful crust. This method is particularly beneficial for thicker cuts of meat, such as a filet, which might otherwise be difficult to cook through evenly without overcooking the exterior.

Why Choose the Big Green Egg for Reverse Searing?

The Big Green Egg is an ideal tool for reverse searing because of its ability to maintain consistent low temperatures for the initial slow cook as well as its capacity to reach high temperatures necessary for the final sear. The ceramic design of the Big Green Egg also helps retain moisture, ensuring your filet remains juicy and tender.

Prepping Your Filet for the Big Green Egg

Before you begin, take your filet out of the refrigerator and let it come to room temperature for about 30 minutes. Season it generously with salt and pepper or your choice of steak seasoning. Meanwhile, set up your Big Green Egg for indirect cooking by placing the convEGGtor in the lower position.

Low-Temperature Cooking Phase

Preheat your Big Green Egg to a low temperature, around 225°F (107°C). Place the filet on the grill grates and close the lid. For a medium-rare finish, aim for an internal temperature of about 110°F (43°C) before searing. Use a reliable meat thermometer to accurately gauge the steak’s temperature.

The Searing Finale on the Big Green Egg

Once your filet reaches the target temperature, remove it from the grill and set it aside. Remove the convEGGtor and open the vents to increase the Big Green Egg’s temperature to around 500°F (260°C) for the searing phase. When it’s nice and hot, place the filet back on the grill for about 1 to 2 minutes per side. This will give your steak a delectable, crispy exterior without overcooking the inside.

Resting and Serving Your Perfectly Reverse-Seared Filet

After searing, it’s crucial to let your filet rest for about 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more succulent bite. Slice against the grain and serve immediately to enjoy the fruits of your reverse searing labor.

With the reverse sear method on the Big Green Egg, you’ll deliver a filet that’s cooked to perfection with a restaurant-quality finish that’s sure to impress your guests. Happy grilling!